Mousquetaire Sauce- Great Chefs

* Exported from MasterCook *

MOUSQUETAIRE SAUCE - GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs Norleans
Mp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Egg yolks
1 tb Juice, lemon
1 pn Salt
1 pn Pepper, white
1/4 ts Mustard, dry
2 1/4 c Oil, olive
2 tb Water, hot
2 tb Onions, green, minced
1 tb Parsley, minced
1/4 c Stock, beef OR
1/4 c Consomme, beef
1 pn Pepper, cayenne

Beat the egg yolks with half of the lemon juice
plus the salt, pepper and mustard. When thick, add
olive oil drop by drop at first, increasing to a
drizzle.

When all of the oil is incorporated add hot water
(to keep the sauce emulsified), green onions, and
parsley.

Fold in the stock and season with cayenne.
Correct seasoning.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Pierre Lacoste, Maison Pierre,
Restaurant, New Orleans



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